Vitamin E: Food Chemistry, Composition, and Analysis by Ronald R. Eitenmiller

By Ronald R. Eitenmiller

Assembly call for for an authoritative, in charge source, Vitamin E: meals Chemistry, Composition, and research offers perception into the gigantic physique of medical wisdom to be had on diet E with regards to nutrition technology and know-how. assurance of those issues is intertwined with assurance of the meals supply process, uncomplicated meals, and meals laws, in addition to the sensible meals and pharmaceutical industries. It information the wonderful efforts of scientists all over the world who're unraveling the subtleties of nutrition E biochemistry.

This accomplished reference explores the chemistry, mechanisms, and houses of nutrition E for greater functions within the pharmaceutical, nutrients, feed, and beauty industries, highlighting the impression of nutrition E on customer health and wellbeing and nutrients caliber with greater than eighty tables of truly geared up analytical facts. An prepared consultant to the nutrition E content material of assorted meals, this is often the main authoritative resource on hand at the research and optimization of nutrition E in shopper items. It features a huge compositional database on tocopherols and tocotrienols within the meals offer.

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J. 1998, 334, 243–249. 106. A. Defining food components as new nutrients. J. Nutr. 1994, 124, S1789–S1792. 107. E. The structure of an inhibitor of cholesterol biosynthesis isolated from barley. J. Biol. Chem. 1986, 261, 10544–10550. 108. A. Lowering of serum cholesterol in hypercholesterolemic humans by tocotrienols (Palmvitee). Am. J. Clin. Nutr. 1991, 53, 10215–10265. 109. E. Response of hypercholesterolemic subjects to administration of tocotrienols. Lipids 1995, 30, 1171–1177. 110. ; Rapacz, R.

22. IUPAC-IUB Commission on Biochemical Nomenclature. Nomenclature of Copyright © 2004 by Marcel Dekker, Inc. Vitamin E: Chemistry and Biochemistry 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 33 tocopherols and related compounds. Recommendations 1973. Eur. J. Biochem. 1974, 46, 217–219. IUPAC-IUB Joint Commission on Biochemical Nomenclature (JCBN). Nomenclature of tocopherols and related compounds: recommendations 1981. Eur. J. Biochem. 1982, 123, 473–475. AIN Committee on Nomenclature.

12. J. Vitamin E content of foods. J. Nutr. 1950 40, 367–381. 13. E. Vitamin E content of vegetable oils and fats. J. Nutr. 1963, 81, 335–342. 14. W. Vitamin E content of foods and feeds for human and animal consumption. Bulletin 435, University Wyoming Agric. Exp. Sta, 1965. 15. P. Tocopherol contents in vegetables and fruits. Br. J. Nutr. 1963, 17, 575–581. 16. T. Tocopherols in foods and fats. Lipids 1970, 6, 291–296. 17. H. The tocopherols. ; Pergamon Press: New York, 1970. 18. R. Tocopherols.

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